What are the coffee producing areas in Costa Rica? Flavor characteristics of Costa Rican Tarazhu coffee.

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Costa Rican coffee has always been regarded as the perfect type of classic flavor, balanced, clean and mild is its tone.

The seven major producing areas in Colombia are: Tarrzu, Tres Rios, Orosi, Central Valley, West Valley, Turrialba and Brunca. La Pastora currently belongs to the Tarazu Cooperative (Coope Tarrazu), which was founded in 1970. The processing plant is located near the town of San Marcos, deep in the Tarazu producing area, and the coffee farms that join farmers are mainly on the volcanic slopes behind the processing plant with an average elevation of about 1450 meters.

Coope Tarrazu RL (Tarazhu Cooperative) was founded in 1960 with 228 small coffee growers. Today, they are the largest coffee cooperative in Costa Rica, with 3000 producers and producing more than 110.000 bags of green coffee. Coope Tarrazu RL (Tarazhu Cooperative) takes great care of the profits of small producers, providing their members with credit, agronomic technical advice, guaranteed purchase prices, etc., as well as investments in other areas, such as gas stations, large supermarkets, stores, etc. Since its establishment in 1970, the Tarazhu Cooperative (CoopeTarrazu RL) has become a major contributor to the economic development of the town of San Marcos in the Tarazu producing area, employing about 10000 people each year to directly engage in coffee production and support work. Due to volcanic soil, careful care of farmers, high-mature berries, clean water, proud century-old washing process, and the final "European rules" treatment process to completely remove defective beans by hand, it ensures that the flavor of each cup of coffee will reveal its introverted demeanor in unexpected purity: its gentleness is not without characteristics. Instead, the complexity and depth to be revealed need to be carefully tasted when the coffee is slightly cold-savoring the smell of stone almonds slipping into the mouth from the rim of the cup and the creamy mellowness of the subsequent report, with delicate acidity and sweetness, making people aftertaste again and again.